Takana (Japanese Mustard Greens)
高菜 (高菜)
Mengapa memilih Jepang
Three Japanese MAFF-registered GI takana varieties (Aso, Miike, Unzen); Hakata-style tonkotsu-ramen accompaniment positions it for export.
Spesifikasi utama
Glucosinolate-derived isothiocyanate flavour; salt 5-10% pickled; lactic-acid fermentation profile.
Produk akhir tipikal
Premium pickled retail, tonkotsu-ramen export accompaniment, takana furikake.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 10–100 kg pickled; 5–25 kg furikake-grade
- Waktu tunggu tipikal
- 6–10 weeks
- Daerah asal
- Kumamoto (Aso, GI), Fukuoka (Miike, GI), Nagasaki (Unzen, GI)
- Kategori
- Bahan makanan
- Musim panen
- January – March (winter takana)
- Status regulasi Jepang
- Food product; multiple regional GI registrations
- Nama Jepang
- 高菜
- Romaji
- 高菜
Tentang bahan ini
Japanese mustard greens (Brassica juncea), pickled in salt and aged. Three regional GI-protected varieties: Aso Takana (Kumamoto), Miike Takana (Fukuoka), and Unzen Takana (Nagasaki). Pickled takana is the classic accompaniment to Hakata tonkotsu ramen and Kyushu rice dishes. Production has been industrialised through SME-cooperative producers; Mishima Foods supplies a major share of retail furikake using takana. Distinct from existing fermented condiment entries.
Status regulasi
| Jepang | Food product; multiple regional GI registrations |
|---|---|
| Uni Eropa | Food import; GI under EU-Japan EPA |
| Amerika Serikat | GRAS by traditional use; FDA Prior Notice |
| Tiongkok | GACC food facility registration |